This dish is — a somewhat (probably not so flattering) take on something I saw in a cookbook called “The Laws of Cooking,” which I must point out has a great deal to say about how to break them, as well. The idea was a simple fish dish with nothing but a little fish, sweet potato, and chimichurri. Pretty simple, really.

And, of course, that was the one day any idea of mackerel didn’t bother to take it’s rightful place in the grocery shop, but hey, if you can get some good — and I do mean good — tilapia, or even some red fish, go for it. In any case, the really tough part of this dish (if you can call it so) is a really nice chimichurri, and that’s where I want to spend a little more time on this dish.

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So, a couple of days ago, I posted a recipe for Char Siu. If you haven’t read the Char Siu file, this would be a great opportunity to do that, it calls for a BBQ-pork recipe, and while you can certainly use prepared Char Siu, it is so much better if you’re using your own. Char Siu Fried Rice is, of course, just fried rice with BBQ-pork added in — but that’s really just a starting point.

First, to place this entrée, it is pretty much a straight fried rice. Lots of peas, carrots, onions and garlic. Toss in a little fried egg and your done. On the other hand, what if you want to vary it a bit? Of course there are dozens of combinations: a little more onions, some green mung beans, a little water chestnuts, or a few edamame seeds. It’s the extras that make it sing.

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So you might be wondering, “What has happened to the Discovery Cook?” Well, I’ve been busy rediscovering how to cook and create recipes after suffering a stroke just over a month ago. Not the minor kind of episode that doctors call a TIA — but a real, honest-to-goodness, life-threatening stroke. Luckily, while the MRI showed the whole speech-language quadrant of my brain lit up like the noonday sun, the stroke narrowly missed my motor controls. I’m rapidly regaining my language skills and ability to write the recipes that live in my head. Here’s hoping that progress continues.

Today we’re going to try out something I enjoyed during my travels to China — Char Siu. What can you say about Char Siu except that it may well be the best damned simple, straightforward, Chinese BBQ ever. Period.

The process is simple. Marinate the pork cut of your choice (I used a pork tenderloin) for at least two days, giving the flavors time to infuse the meat. Then, brushing the pork with a little more marinade, place the meat on a grill, turn it over a few times until cooked through, and voila — you have Char Siu. Really, it’s just that easy. And just that good.

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